be by the following process. — Take enough rice- flour and put it in the kneading trough ; at the same time boil a due proportion of water in a cauldi-onand throw in a small quantity of ground rice, which must be boiled till the decoction forms a thick viscous substance, which is to be poured upon the flour, and the mass is to be kneaded ■with a mixture of salt and yeast✪ Rice Bread. The dough is then covered with a warm cloth and left to rise. As the fermentation proceeds, the dough, which at first was firm, becomes almost fluid, and seems totally incapable of being moulded by the hand. To prevent the inconvenience and loss which would ensue from its spreading, a tin box is prepared with a handle long enough to reach the end of the oven; a little water is poiu'ed into it, and it is then filled with dough, over which are laid some cabbage-leaves and a covering of paper. The box is deposited for a short time in the heated oven, and then sud- denly reversed, so that the dough retains its place in the mould, and is converted into a loaf of the same form. The bread is of a fine yeUow colour, as if it had eggs in it, and is very agreeable to the taste, but it must be eaten while fresh, as it loses much of its flavour on becoming stale. This bread is also useful to put into soups. Rice Bread (another way). — Under the head of "The Rectory Recipe,'' Miss Acton, in her English Bread Book, gives the following, which she had received from " an admirable housekeeper," the vfife of a country clergj^man : " We have been for some time in the habit of using a portion of rice for our bread. "VVe commenced this plan when flour was very dear, and we think the bread so much improved by the addition that now we seldom omit it. We generally bake two stone (that is to say, four gallons, or twenty-eight pounds) of flour; for this quantity we aUow two pounds of rice. We first wash the rice, and then soak it for three or four hours in six pints of water. It is next turned, with the whole of the water, into a large tin dish with a cover (a Nottingham jar well tied down would be a good substitute for this), and put it into a tolerably hot oven for two hours, when it will be nicely swollen, and will have absorbed all the water. When it has cooled down sufficiently to be handled easily, we rub it into half the flour, in the same way that we should rub butter or lard into it for pastry, and proceed to make the bread. If we can procure good Iwme-breived yeast we prefer it to any other, and find a quarter of a pint sufficient for our baking; but we verj- fre- quently use baker s yeast, which we find we can depend on better than on the brewer's. It is a thin liquid, somewhat resembling beer, of which we are obliged to mix three-quarters of a pint with the dough. We add first to the flour and rice two small handfuls of salt, and then wet them up gradually with ten pints of warm water, reserving the yeast until they are toler- ably well moistened, when we pour it equally well over the mass, and beat it in well with the hand, and knead it about. This dough wUl be very lithe. We make it about four o'clock in the afternoon, and place it by the fire, or on the top of the oven, where it remains until nine ✪ Rice Bread (first method)

AI-modernized reading of the original text

be by the following process. — Take enough rice flour and put it in the kneading trough ; at the same time boil a due proportion of water in a cauldronand throw in a small quantity of ground rice, which must be boiled till the decoction forms a thick viscous substance, which is to be poured upon the flour, and the mass is to be kneaded ■with a mixture of salt and yeast. The dough is then covered with a warm cloth and left to rise. As the fermentation proceeds, the dough, which at first was firm, becomes almost fluid, and seems totally incapable of being moulded by the hand. To prevent the inconvenience and loss which would ensue from its spreading, a tin box is prepared with a handle long enough to reach the end of the oven; a little water is poured into it, and it is then filled with dough, over which are laid some cabbage-leaves and a covering of paper. The box is deposited for a short time in the heated oven, and then suddenly reversed, so that the dough retains its place in the mould, and is converted into a loaf of the same form. The bread is of a fine yellow colour, as if it had eggs in it, and is very agreeable to the taste, but it must be eaten while fresh, as it loses much of its flavour on becoming stale. This bread is also useful to put into soups. Rice Bread (another way). — Under the head of "The Rectory Recipe,'' Miss Acton, in her English Bread Book, gives the following, which she had received from " an admirable housekeeper," the vfife of a country clergyman : " We have been for some time in the habit of using a portion of rice for our bread. "VVe commenced this plan when flour was very dear, and we think the bread so much improved by the addition that now we seldom omit it. We generally bake two stone (that is to say, four gallons, or twenty-eight pounds) of flour; for this quantity we aUow two pounds of rice. We first wash the rice, and then soak it for three or four hours in six pints of water. It is next turned, with the whole of the water, into a large tin dish with a cover (a Nottingham jar well tied down would be a good substitute for this), and put it into a tolerably hot oven for two hours, when it will be nicely swollen, and will have absorbed all the water. When it has cooled down sufficiently to be handled easily, we rub it into half the flour, in the same way that we should rub butter or lard into it for pastry, and proceed to make the bread. If we can procure good home-brewed yeast we prefer it to any other, and find a quarter of a pint sufficient for our baking; but we very frequently use baker s yeast, which we find we can depend on better than on the brewer's. It is a thin liquid, somewhat resembling beer, of which we are obliged to mix three-quarters of a pint with the dough. We add first to the flour and rice two small handfuls of salt, and then wet them up gradually with ten pints of warm water, reserving the yeast until they are tolerably well moistened, when we pour it equally well over the mass, and beat it in well with the hand, and knead it about. This dough will be very lithe. We make it about four o'clock in the afternoon, and place it by the fire, or on the top of the oven, where it remains until nine

Records on this page

Rice BreadRice Bread (first method)

Cassell's dictionary of cookery